*I saw this recipe in the Sunday paper a few weeks ago and can't wait to try it out on Sunday!
1 can (20 oz) crushed pineapple, undrained
1 pkg (3.4 oz) Vanilla flavor instant pudding and pie filling
1 c. cool whip
1 round angel food cake, cut into 3 layers
seasoned berried
MIX pineapple and dry pudding mix in a medium bowl. Gently stir in whipped topping.
STACK cake layers on plate, spreading pudding mixture between layers and on top of cake.
REFRIGERATE 1 hour or until ready to serve. Garnish with seasonal berries.
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